Shepherd's Pie with Sweet Potato Mash Recipe

Name: Shepherd's Pie with Sweet Potato Mash Recipe
Total time: 410 min
Ingredients: 1 1/2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes; 4 carrots (12 oz.), sliced into ½-inch rounds; 1 (8-oz.) pkg. sliced mushrooms; 2 teaspoons minced garlic (from 3 garlic cloves); 1 cup lower-sodium beef broth; 1/4 cup tomato paste; 1 tablespoon Worcestershire sauce; 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 tablespoons water; 3 tablespoons all-purpose flour; 2 cups frozen green peas, thawed; Sweet Potato Mash

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One of the quintessential comfort foods just got an update that we can really get on board with. A sweet potato mash with Parmesan, sour cream, and butter (you know, all the good stuff) tops this savory classic. The secret to the most tender chuck roast is cooking low and slow, a method that makes all the difference when it comes to that fall-off-the-bone texture that sets this recipe apart from a crowd. A trio of veggies add savory and sweet flavor that no Shepherd's Pie recipe would be complete without. After the mixture is finished slow cooking, you'll stir in a thickening mixture before topping with the mash and cooking for another 20 to 30 minutes. In that time, your Shepherd's Pie will create a wonderful gravy with a just-right consistency. We dare you to stop at one serving.

By Southern Living Editors

Published on April 22, 2020

Shepherd’s Pie with Sweet Potato Mash — Photo: Southern Living

Total Time:

6 hrs 50 mins

Yield:

8 serves

Ingredients

1 1/2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
4 carrots (12 oz.), sliced into ½-inch rounds
1 (8-oz.) pkg. sliced mushrooms
2 teaspoons minced garlic (from 3 garlic cloves)
1 cup lower-sodium beef broth
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons water
3 tablespoons all-purpose flour
2 cups frozen green peas, thawed
Sweet Potato Mash

Directions

Place beef cubes in a 5½- to 6-quart slow cooker. Top with carrots, mushrooms, and garlic.
Whisk together broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper in a medium bowl. Add broth mixture to slow cooker; stir to combine.
Cover and cook on LOW until beef is tender, 6 to 8 hours. Remove lid, and skim off any fat from surface.
Whisk together water and flour in a small bowl until smooth; slowly stir into beef mixture. Stir in green peas. Increase heat to HIGH.
Top beef mixture evenly with Sweet Potato Mash. Cover and cook on HIGH until gravy has thickened and potatoes are heated through, 20 to 30 minutes.